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Prep Time20 Minutes
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Cook Time5 Minutes
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Serving20
PREPARATION
Add 1 tablespoon of rapeseed oil to a non-stick pan, briefly fry the egg, which has been beaten with salt and pepper, on both sides, allow to cool and then cut into strips. Halve the cucumber and cut into thin strips, quarter the apple, remove the core and cut into thin slices. Remove the stalk from the lettuce, wash and spin dry, cutting the outer leaves in half if necessary. Cook the rice noodles according to the instructions on the packet and drain well. Finely dice the garlic. Heat the oil in a pan and fry the garlic until golden brown. Then add the hoisin sauce, orange juice and lemon juice and bring to the boil briefly. Fill a shallow bowl with lukewarm water and briefly soak each rice paper sheet. Place the rice paper on a flat plate and top with herbs, lettuce, rice noodles, vegetables and omelette strips in the centre. Fold in the left and right sides and roll up. Repeat with the remaining ingredients.
- Prepare the sauce the day before so that it can develop more flavour.
- PKU Exchange
50 mg exchange (IT,UK)
40
25 mg exchange (DK)
20
20 mg exchange (FR,PT)
16
How many grams of recipe should I take to get 1 PKU Exchange depending on the exchange system I use
Ingredients
Summer Rolls with egg omelette
Nutrition
per serving:
- Daily Value*
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Kcal: 79
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Protein:1,5 g
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Fibre: 0,4 g
